Jan 3, 2014

It's a blizzard here today and I'm snowed in! No worries, I have all the ingredients to make this soup and I thought I would share this popular recipe from the archives for those of you who are new followers. Hopefully you'll be inspired to make it this week for your family, trust me you'll be glad you did!

Chicken pot pie is ultimate comfort food and this creamy, chunky soup is loaded with chicken, potatoes, mushrooms, peas, carrots, corn, celery, onions and green beans in every bite. You can modify this with the vegetables you like to suit your taste. If you want to get fancy, you can serve this in hollowed out bread bowls or serve it with cut-out baked pie crust (extra points), but I often make them with these Easy Garlic Cheddar Biscuits.

This recipe requires cooked chicken breast. If you have raw chicken, poach 3 breasts in water for 15 minutes, then remove and dice into bite-sized pieces. This soup is super filling! One cup fills me up, but if you want a larger serving, I posted nutritional info for a larger bowl as well.

Create a slurry by combining 1/2 cup of the cold water with flour in a medium bowl and whisk until well blended. Set aside.

Pour remaining water and milk into a large pot and slowly bring to a boil. Add celery, onion, mushrooms, chicken bullion, thyme, fresh pepper, frozen vegetables and return to a boil. Partially cover and simmer on low until vegetables are soft, about 20 minutes. Remove lid, add potatoes and cook until soft, about 5 minutes. Add chicken, and slowly whisk in slurry, stirring well as you add. Cook another 2-3 minutes, until soup thickens, adjust salt and pepper to taste and serve.

Being from central Pennsylvania, Chicken Pot Pie, IS soup to me. My mom used to roll out homemade noodles and make a delicious soup "chicken pot pie"- the Pennsylvania Dutch version! I can't wait to try this recipe- the husband will be so surprised!

I am changing the way we eat around here starting tomorrow and was looking for something "comfort food-ish" to make for dinner tomorrow because after two weeks of temps in the low 60s, they're supposed to nosedive tonight and barely make it into the 30s. This will be the PERFECT dinner for the cold snap!!

Made this for lunch as soon as I saw it on facebook. WOW! I added a little parsley and a little dill. We loved it and had enough leftover for supper later on when we'll eat it with some Ritz to use up the remainder of our WW points! Thanks for this one.

do you think if I use 2 c low sodium broth in place of the water and boullion it would be the same? I try not to use boullion b/c of the sodium content. This is going to be Tuesday night's supper for sure!!!!!!

I, too, would love to find out the substitution amounts of boullion cubes to low sodium chicken broth- what would you suggest as a substitution amount as I am not a fan of boullion cubes..? Thank you for all your recipes! I love this site!

I made this tonight and it was wonderful! I subbed the potatoes with turnips (since I had them on hand). It even cut the points a bit. I just pre-boiled them with salt and added at the same time as the other veggies. I love soups where you can just use what you have around and it still turns out amazing.

Also, since I have a cold and it's hard for me to taste much of anything, I added some cayenne pepper and Worcestershire sauce. Loved it! Great comfort food :) Perfect for the upcoming storm...

Gina, about to get about 4 inches of snow here in Nashville so this is PERFECT!!! I too would love to know of any suggestions to put in this as a low point way of adding the nostalgic "crust" to the pot pie experience? :-)

I just started WW to lose 30 pounds & I love your recipes! I own a restaurant so I know good food,hence the 30 pounds,ha ha,it is hard to stay on "diet" with tasteless food and your website has made it easier,thank you!I noticed that most comments are BEFORE people make the dish,other sites are the opposite,people comment on how the dish came out,if they tweaked the dish,more basil,less butter,etc,which is really helpful,just a suggestion,thanks again!

I am making this tonight and am so excited to try it. I love soups and this one sounds perfect for a cold day!I use your recipes all the time and love that they are simple to follow and commonly found ingredients are used. You have been a real life-saver and I have never tried one of these recipes that I didn't love. You have really made cooking light fun for me and I appreciate all the work you put into this. A million Thanks!Nancy

I love my veggies, so I threw a whole bag of frozen veggies and 16 oz of mushrooms.....and i was bad and added a splash of half and half :).....DELICIOUS GINA! I'm snow in down in GA and this is the perfect comfort food! Thanks for keeping me well fed this winter!!!

Made this for dinner tonight and it was great. I did use chicken broth in place of water...Came across your website a few weeks ago and everything I have made has been great.Thank you for all the great recipes it has really helped me stay on track for WW.....Sherry

I think I must have done something wrong...it was good, but pretty bland and it was very watery not thick like stew. I kept adding more flour to thicken it up. Any suggestions?? Otherwise, it was filling and satisfied my comfort food craving! Thanks, Gina!

Its a snowy cold day here in Atlanta, the perfect day to try out my very first skinnytaste recipe. It was wonderful! I followed the recipe exactly, I just had to cook my potatoes a little bit longer. My veggie hatin' husband who doesn't like "soup for dinner", among other things, even loved it! I'm addicted to this site and your recipes now. I've been trying to get this baby weight off and now with the help of your recipes, I finally believe that I can. Thanks so much!

Made this last night and it was really good. I found I had to add quite a bit of salt to give it flavor, but I didn't use bullion (used chicken stock instead of water). I also added some dill which gave it a nice flavor. I let it cook about another 15 minutes with the lid off after adding chicken and slurry to allow it thicken up more.

I made this soup for my family this past weekend. It was a hit! I also made your hot spinach dip for an appetizer and your banana fritters for dessert. Thanks so much! You made a chef out of a single girl that never cooks. :)

Gina-maybe that was the problem, I used half chicken broth and half water while I poached my chicken to save calories but I probably should have just used all chicken broth or bullion. The chicken broth I used was less sodium too. I will try it again using bullion! Other than that,I followed the recipe exactly. Thanks!

I saw the picture and thought what great comfort food! I made it last night and followed your recipe exactly. It was delicious and tasted just like the picture, great comfort food. This is a keeper and a recipe I will share with my friends. Thank you!

YUM! Made it last night. I baked reduced fat biscuits and poured mine over one. I don;t do WW - just try to keep it healthy so that was fine for me :) I had boiled my chicken and saved the water from that - came in handy because I had to add a bunch because mine was WAY too thick. Also helped after I had a slip of the hand with the thyme.... :)

I just made this and am 'testing' a little before dinner :) It's very good, but I had to add a lot of garlic salt. I also added a ton more veggies (baby spinach and extra of all veggies except potatoes the recipe called for). I'm sure the garlic salt is a personal preference and I will only add it to my own. Very good recipe! Thank you again, Gina :)

I made this last night and it was delicious! My husband liked it a lot as well. I love your website and every meal that I have made so far was amazing. I see that your daughter is requesting cream of mushroom soup, that is one of my favorites....do you have a low fat/low calorie spin on that as well on here? Thanks, Kristie

First of all I have to say that I love this site! I've made several things from here this past week and have loved them all and have lost 5 pounds! I'm getting ready to make the chicken pot pie soup, it looks great!!!

I made this recipe tonight for dinner exactly as written. In general it's a great recipe. My reaction is the same as a few of the other comments, it was a little bit bland, but I'm not sure what spices would give it more "oomph". If I make this again, I would take the advice of some of the other comments. . .chicken stock instead of water, and the whole 16 oz. bag of veggies. Having said all that, I must also agree that I LOVE your site! It is so great to have a wide variety of new recipes to make the WW journey so much more interesting.

I noticed a lot of people used chicken broth instead of the bullouin, then after making it commented that it was missing something. I recommend sticking to the original recipe, and adjusting the seasoning to taste once it cooks. Not all chicken bulloins are the same, I like Knorr, Maggie or even Better Than Bullouin.

Thanks Jennifer, I wouldn't use almond milk, I don't think it would be quite the same.

Made this last night and it was delicious! Even my picky roommate who usually pulls up his nose at my healthy dishes liked it. We've got a bunch of snow out here in the Midwest and the left overs in my fridge sound like the perfect dinner tonight. Thanks Gina!

Made this last night and really liked it! Boyfriend had seconds! It was a little bland (I did broth instead of bullouin), but it was nothing some pepper couldn't fix. Also, I only had wheat flour on hand, and it still worked out great! Thanks, Gina!

Awesome! I accidentally only used 8oz of chicken because I had that stuck in my head for some reason. I also messed up by using fat free half & half and I felt so guilty eating it because it was so creamy. BUT... after I finished eating I figured it out and the fat free half & half is just 4 more points than the ff milk (is that right?) Anyway, in the end because I let 1/2 the chicken out it was probably still only 4pts a cup! I added the whole 16oz bag of veggies and we LOVED it! Thank you again Gina :)

This would be perfect for the day after baked whole chicken, skip the water and bouillons and make broth with the chicken bones and use the left over meat. Much better than using something that most likely has MSG in it ( and tastier too!)

I made this as written, with bouillon cubes. I forgot to buy potatoes, so I used whatever I had on hand: 1 yam, and 2 old-ish gem potatoes from my fridge. Turned out fantastic, great comfort food for a rainy Sunday night with some buttered toast. Another winner, Gina, thanks!

This was fantastic Gina! I used a Rotisserie chicken (that was a little dried out and did not produce 16 oz of chicken breast) and only 1 potato as mine were a little on the large side. What comfort food!!! I just joined back at WW and always struggle making things that I want to eat for WW and my husband enjoying the lower calorie meals. He rarely comments on what I make when I am trying to watch it LOL but this past week he LOVED the Tilapia, the Cuban Pernil Quesadillas, and this soup! I am happy that he is eating healthier and maybe we BOTH will lose some weight. I don't know what I would do without you XO

This recipe is delish! I have celiac disease so I opted for corn starch instead of flour, although it didn't get as thick as the flour would have made the mixture it was super tasty! A perfect comfort meal with less carbs, how can you go wrong? :)

Gina, I just made this tonight and it is amazing! I don't like mushrooms so I just added 16 oz of the mixed vegetables. It was so filling for only being 4 points+ and perfect for a cold winter night. Thank you so much for sharing such wonderful and healthy recipes!

Hi Gina,I made your recipe for the pork chops with mushrooms and shallots last week and have a lot of extra baby bella mushrooms. Can i possibly used those in this recipe rather than going out to buy portabella mushrooms? I know it wont change the points, I was just wondering if it would alter the taste?

I made this today and it turned out great! I was concerned about it thickening up okay, but the consistency was nice and creamy.

I ended up cooking mine about 8 minutes after adding the chicken and slurry, both because my potatoes needed a little more time to cook and I thought the extra heat/time could thicken the soup a little more. I also used a rotisserie chicken (which yielded exactly 16 oz) and only one potato; both changes affected the final points.

I found that the final soup needed extra seasoning (to my tastes). I added more thyme, a pinch of oregano, and just a little salt.

I made this the other night. My husband is pretty darn picky and he enjoyed it. It made just the right amount for 2 of us. We aren't the best at cleaning up leftovers, but we have been trying to save money and live on "rice and beans and beans and rice." I began making this the evening before, but I cut my potatoes too large and couldn't get it cooked in time for supper. So, the next day I poured it into a crockpot and let it cook the rest of the way (slurry added) and it turned out nicely. It did kind of separate but I'm not sure if that's because I did something wrong (I kind of let the milk scald on the bottom of the pan-I'm not the world's best cook). Despite all the "oops" I made, this was pretty foolproof and tasted pretty darn good.

I made this exactly as written and found two problems with it. One, the cooking times were a bit off. It took a lot longer than the 5 minutes for the potatoes to be soft. Like another reviewer, at the end I waited 15 minutes, instead of the instructed 2-3, for the soup to thicken, but it never did. I'm pretty sure I could've let it cook half an hour and it still wouldn't have thickened. In the end, I had to make a paste with additional flour and water, and that's what did the trick. Two, I ended up buying Better Than Bouillon, and in comparing the measurements to that of a cube of Knorr, it said 1 tsp equaled half a cube. But then when I got home, on the BTB package it said that 1 tsp equaled a whole cube. Your recipe called for two cubes, so I used 2 tsp of the BTB. It came out bland. I ended up doubling it, for a total of 4 tsp. After these adjustments, it was tasty and spot-on with chicken pot pie.

I made this tonight, it was good. As other reviewers mentioned, the potatoes needed more cooking time. Next time, I will add them with the frozen vegetables. I didn't have any problem with the soup thickening....Another keeper!

I made this soup last week and it came out great! It is a lower fat recipe so I don't think you can expect the same consistency as a cream-based soup. I followed the recipe exactly and the only thing I had to tweak was to cook the potatoes longer. Also, i added a few hits of celery salt at the end and it was a great addition. I froze a few servings and have been taking to work for lunch.

For a great "man" addition, I made some of the Pillsbury crescent rolls on the side and it was delish : )

I have raw chicken and I'm not sure what your directions are telling me to do. Am I putting it in water and let them cook for 15 minutes and then taking them out? OR Am i putting them in water and letting the come to a boil and then cooking them for additional 15 mins once water starts to boil?

I always use Better Than Boullion (the Ham is fantastic in pea soup!) and just use the amount called for the amount of liquid I have. So, for this one, I used 6 tsp since there is 6 cups of liquid. So far so good! It looks and smells fantastic. I also used the entire 16 oz of veggies and will add 1 point to account for the extra. Finally, I didn't use mushrooms since we don't like them, but I did have some golden cauliflower in the fridge that I cut up very small (like cheese crumbles size) and added in (about 1/2 to 2/3 of a cup total). I put all of this in the crock pot and it makes my house smell heavenly! Thanks!

Made this last night, and my batch came out a little bland To ? : / but tonight I took the left overs I microwaved it first ,spooned a cup into separate ramekins , put 1/4 cup of reduced fat cheddar cheese, and draped a reduced fat cresent roll over top ( have to mold it a bit) . Poked a whole in the top brushed with egg baked for 13 minutes = 9 points..... Sooooo worth it!!! Thanks Gina !!

I made this last night and loved it! I just threw the potatoes and chicken when I added all of the vegetables and everything cooked fabulously. It was a little tricky to not burn the milk initially, but maybe I was just being too impatient:) It makes a ton so I put it in individual containers and froze them. I didn't have time so I added sage and thought it was great.

I made this tonight! I thought it was pretty good! Next time I might stretch lowfat cresant dough over the top of a soup bowl and and finish the heating process while the dough bakes in the oven over the soup!

I made this 2 weeks ago. I had just roasted a turkey and used the meat from it. I left out the mushrooms and just stuck with onion, celery and carrots. I used 'Simply Smart' fat free milk, which made it a bit creamier because it has the taste and consistancy of 2%. It was AMAZING!!!!!! My husband found a low fat pie crust recipe online right before the soup was completed. It was quick and easy. We crumbled it on top of the soup. And since we split it, we didn't feel SO guilty!! Thank you so much! So glad to put this into my rotation.

I tried this soup last night and thought I had died and gone to Heaven! It is delicious! It was so good that I invited my daughter and her kids to come over for a bowl and they loved it too! Gina you are awesome!! I'm on the 17 day diet and have started a blog for it and wonder if you will be creating some recipes using the 17 day diet guidelines too?

Wow, this was VERY satisfying. I made this for dinner tonight and it turned out very good. I didn't have any thyme on hand so i used a little italian seasoning instead and added a little red cayenne pepper for that extra kick. I also added a small tin of sweet creamed corn which gave it a little more flavor. Will definitely be making this again for my hubby! Thanks Gina!

I can't wait to try this, but had to comment already that I REALLY appreciate that you had a gluten-free option for the flour. My husband AND my daughter are both gluten intolerant (hubby has full-blown celiac since we didn't catch this problem until he was over 40). It's really important for me to find WW friendly AND gluten-free friendly recipes. SO THANK YOU SO MUCH!

I've made this soup now twice and I LOVE it! I am on the 17 Day Diet and it fit into the second and third cycle of the diet.

It is so good...thanks, Gina! I invited my daughter and her kids over after I made it and they loved it too. (they had no idea it was a skinny soup!) The only change I made is that I cut the amount of baby portabello mushrooms in half....used the other half when I made it again a few days later!

I was just wondering how much the points would be affected if I used 1% milk? Started WW a couple weeks ago with my DH, but we have stuck with 1% instead of FF, mostly because we can't STAND it! Or, would I just be better off just adding enough to make it creamy and use mostly chicken broth? Love your site. :)

I made this a few nights ago. It was great! I followed the recipe for the most part, except that I did not include the mushrooms and I added more seasoning. Even with the bullion, I needed to add a lot of salt and pepper. I also took some of the advice from other people who commented and added some dry dill, cayenne pepper, and Italian seasoning. The results were fantastic! I will make this again.

I made this for the first time tonight and it was great! It's super filling, I was starving and was prepared to eat the full 1 and 1/2 cup serving, but found I could only eat less than 1 cup serving size! I had just a couple questions. First my soup thickened up very well, but I'm concerned that when I go to reheat it later it will be too thick. Any ideas on how to thin it down again? And do you think that this will freeze well? Gina this is a great recipe! You've done it again :)

My family loved this! The only thing I did differently was add some corn starch at the end for more thickening. The flour and water mixture wasn't quite enough. I used broth instead of the bouillion cube and water. I also hit it with a dash of red pepper flakes. This is definately a keeper and I will make it again.

The soup did not thicken very well-not sure what went wrong.....the taste was very good nonetheless. Maybe next time I would try the cornstarch. I eliminated the mushrooms. The taste was very good. I look forward to each recipe...thank you! L

i made this tonight for tomorrows dinner and lunches. it smelled so good i had to have some tonight!

i didnt have portabella mushrooms or the mixed vegis with the corn, peas, etc. i used regular white mushrooms and frozen broccoli,lima beans, carrots and califlower. it came delicious, is full of vegis and is very filling!!! thank you for another wonderful recipe!

I have this in the crock pot now. I hope it turns out as good as the original recipe that you posted. I love meals that are all ready once we get home. I have tried many of your recipes and all have been a hit so far. :)

I was so leary of this but decided to try it since everything else I've made from here has been great. It was a hit! Tasted JUST like Chicken Pot Pie only better. I don't think I will ever make it the regular way again. And again, nobody could believe it was low cal/low fat!

This is absolutely delicious! I omitted the mushrooms, and used canned chicken and canned diced potatoes instead of what's listed in the recipe. The only complaint I got from my husband was that it wasn't thick enough. Any suggestions?

Made half of it (just in case!). This appeared just as I was looking for something different to do with some left over roast chicken. Unfortunately, there was not quite enough, after all, so I quickly thawed a few shrimp and added them at the same time as the chicken. According to my husband "This is a keeper".

this was awesome!! my "foodie" husband sure was fooled! he loved it, and immediately wanted biscuits with it, which i neglected to make! oops! oh well, next time. he said i can make this again for him!! delicious!!

This soup is the bomb...I have made several times with thumbs up from BF. Sometimes I like to put soup in individual bowls that can go in oven and lay across top of soup bowl RF Crescent Roll. Very tasty

Just thought I would tell you I have made this several times since winter and I just love it. Ideal for putting in a container and reheating at work in microwave for lunch. In fact there is some in my fridge now although it is supposed to be summer here in the UK!

This is an excellent recipe! To compensate for the lack of pie crust, I roll out a ready-made refrigerated pie crust (to lazy to make my own) and, using a cookie cutter, cut out 12 medallions of crust. Sprinkle a smidge of parmesan cheese on them and bake in the oven until brown. Put a medallion on top of your bowl of soup and enjoy! It's 2 points+ for a medallion (unless you use a smaller cutter then adjust points). Speaking of comfort food...:))

I love this soup! It's amazing all that flavor is only 3 PTS for a cup! Definitely not bland, although I do always use Better Than Boullion. I always make the garlic cheddar biscuits with it too, and its still a very reasonably low-point dinner. I noticed someone was asking about using Almond milk... it works just fine. In fact, I've never had a problem using it in any of your recipes that call for milk. I use the unsweetened, unflavored Almond Breeze as my husband cannot tolerate dairy milk.

This was a great soup. Even my 7 month old son loved it. I did change up the veges to suit our tastes and used 2% milk since that's what I had. I did think it needed quite a bit of salt and pepper to taste and felt like it was missing a little something so I added a little bit of lemon juice and that rounded out the taste perfectly. I think I'll have some leftovers for breakfast today! All your recipes look so yummy I can't wait to try out another one. So glad I found your website :)

Made this last night and we were in heaven. Just one cup was so filling. The only things I changed was using fresh carrots because I had frozen peas and corn in the freezer. It came out great. I found it to be a little bland at first, but I added a little more herbs and spices and that did the trick (crushed red pepper, rosemary, all purpose seasoning, etc.). I also served it with a whole wheat roll, just to create the illusion of chicken pot pie! I cannot wait to make it in the winter months, it will be so warm and satisfying!

I read through the comments before I made this. I decided to trust Gina because she's never led me astray. I had no problems with the taste (not bland at all) and it thickened up really well without adding anything (I used flour). I grew up having chicken pot pie without mushrooms (and my husband doesn't care for them) and without celery so I didn't add those. I used the whole bag of mixed vegetables (16 oz) so my PP value was bumped up 1 PP, totally worth it!! I like the idea of putting them in ramekins and stretching the crescent dough over the top, yummy!!

love the site. I'm gonna start spreading the word!!! everything I have tried so far is wonderful. thank you so much for taking the time to do this, it really helps me out. please keep up the good work.

Absolutely delicious recipe, especially on a cool Fall night. It was a little thin, so I added a tbsp of cornstarch mixed with a tbsp of water and it was perfect! Every recipe I've tried so far is great... next is the chicken and mushrooms! Thanks for the great recipe ideas!

i made this tonight and was totally amazed! i had never made a soup before, and was really nervous to try and make this one. it was so tasty and hearty and i'm so happy i have leftovers for days to come!

i wanted to invite friends over to share, but i was nervous i would mess something up since it was the first time i had made soup (and since something ALWAYS goes wrong when i cook), but your directions are so easy to follow and recipes are so tasty! i wish i had invited a whole crew of people over! i'm so happy i found this blog!

This was fantastic! Made it for dinner tonight, and my husband is on his third "cup" sized helping. I'm thinking about seconds, and since I loaded in even more veggies, I can deal with the points! The only ones who are disappointed are the cats, because the mean humans aren't sharing. ;)

I've been wanting to try this soup for ages, and thanks to some leftover rotisserie chicken, finally got around to it!

This is a truly fantastic recipe! So satisfying, you'll have a full belly at dinner with the bowl portion (1.5c). I added some extra mushrooms since I loved them and added lots of extra pepper for a little kick!

As some other commenters suggested, I used reduced fat crescent rolls to really make this like a true pot pie! I had extra points so I used two rolls (3pp each) and draped them over oven safe bowls and baked them for about 12 minutes at 375. Flaky, golden brown, delicious! This will be a great comfort food for chilly winter days.

The bowl portion by itself also makes for a great lunch, I'm salivating just thinking about it!

I posted a picture of my finished product here for those who are interested in seeing:

WOW Gina! I've been obsessing over your website since i stumbled upon it. i've been cooking from it almost every day. tonight i tried this and im so amazed. it was so good. you have totally inspired me to cook. thank you!!!

Made this last night. Everyone enjoyed it! I left out the mushrooms and celery as my family does not care for that and added some of our favorited seasonings such as cumin, minced garlic, seasonall salt, etc. A definite keeper!

I've made this many times, and we love it at our house!! Tonight I'm trying it with some turkey breast instead of chicken; since I just roasted our turkey last night. Thank you so much for the time you spend sharing your delicious recipes!! I recommend your site ALL the time!! :)

Perfect comfort food soup! I couldn't believe how filling it was! I am going for the 1 c. serving today - 1 1/2 was a lot! The only substitute we did was unsweetened soy milk since we have a dairy free house - work out perfectly. Definitely a keeper recipe!

This served with your garlic cheddar biscuits is probably my all time favorite thing I've made from your site (so far)! I've been obsessed with Soupplantations Chicken Pot Pie soup with their biscuits for years and was so happy when I found both recipes on your site. My boyfriend and I agreed that this was every bit as good as the high fat version, if not better. Thank you so much =)

Forget thinking that the only soups of choice are thin/watery chicken broth based....this is what I would describe as hearty!! My husband and I loved this soup and have already passed the recipe along to my daughter and sister...can not wait to try more of your yummy recipes. (question...when I put this into the recipe builder on WW I got one point more on each serving size...wondering why?)

Delcious recipe! It was perfect for a cold and snowy evening. I omitted the celery and mushrooms and realized that my frozen veggie mix was cauliflower, brocolli and carrots, but it was still wonderful. All 3 of my kids gobbled it up.

I made this today and LOVED it!! I used a teaspoon of thyme cause I love it and I alsoused canned green beans & corn, & fresh baby carrots chopped instead of frozen veggies cause I dont like the taste of frozen beansor frozen carrots. I added the carrots at the same time as the celeryand onion so they were cooked through. I just weighed the veggies on the scale so it came to 10 oz. VERY YUMMY! Love your recipes Gina!!

My whole family loves this and I have a couple very picky eaters!! Thank you for the wonderful recipe ideas. I am NO cook but after making a bunch of your recipes my kids tell everyone what a wonderful cook I am. :) yeah!!!!